Wednesday, September 30, 2015

Five Questions With - The Carpet Lady

Michele Brinkman

I'll start this post with asking, "Have you ever heard of a carpet designer?"  If you haven't, don't feel bad.  I had never heard of one either, that was until six weeks ago.  My husband and I were strolling down the streets of downtown Mobile during Art Walk when we ran into a fellow photographer.  He introduced us to his friend Michele Brinkman.  The journalist in me came to life and I began to ask questions in an effort to get to know her.  I asked what she did for work.  She responded, "I'm a carpet designer."  I had been casually thumbing through some of her photographs she had on display, but now she had my full attention.  "A carpet designer?" I asked.  "What on earth is a carpet designer?"  Michele laughed and gave me her 30 second elevator speech.  Of course I quickly told her that I just had to feature her on MoCo Spotlight.  If I was dumbfounded I imagined that others would be as well.  Let's see what Michele had to say.

MoCo:  After we met a few weeks ago I walked away from our conversation thinking, "I suppose someone has to design the carpets so why wouldn't there by carpet designers?"  So, I guess you know what my first question is going to be?  How did you become a carpet designer?
Carpet Designer, Michele Brinkman


Michele:  The job actually found me.  I was working for the Mitchell Cancer Institute and was about to become unemployed when a coworker told me about a customer service job with my current employer.  I wasn't very interested at first but I finally applied and was hired.  During my initial interview, 4.5 years ago, I made it known that I would be interested in working in the Design Department.  It took me several internal moves to finally get there.  I went from working in customer service to rug and tile production planning to rug design and finally to product development. 

MoCo:  Will you please share with us what a carpet designer does and what skills are necessary to be successful?

Michele:  I design carpets for commercial customers using auto CAD (computer aided drafting) software.  Depending on the customers requirements, budget and square yardage, custom carpets can be made.  In order to design a custom carpet there is a 1000 sq yd minimum order.  If a customer has a sketch, some wallpaper or a particular pattern they are working with we can turn it into a carpet.  Now to answer you second question in order to be a successful carpet designer one would need to have a talent for the arts, and good design skills.

MoCo:  This is so interesting.  How long would it take to get a custom carpet from start to finish?
Brinkman displays some of her designs

Michele:  Well that's a hard one to answer as a lot of it depends on the customers decisions.  We create a sample of the design to present to the customer.  The customer may request revisions and that process can go on for a while. 

MoCo:  Will you explain the process from start to finish?

Michele:  It all begins when we take the clients concept and create a 2D drawing and assign affects to it.

MoCo:  What does it mean to assign affects to it?

Michele:  To assign effects means to tell the machine the height of the pile and whether to tip shear or bury  the loops.  After assigning the effects a sample is made to send to the client for approval or revisions.  After the client approves the sample we create a mock-up from pictures of a room that's been mapped out to show the client what the carpet will look like on their floors.  To the casual observer it's a complex process. 


MoCo:  I have to agree with you, it's definitely a complex process.  Wow!  Every time I look at carpet now I'll be forced to view it in a different light and wonder what were the assigned effects?  Thank you so much for spending a little bit of your time with us today and for sharing your expertise with our friends in Mobile County.  

    MoCo is always on the lookout for the next good story.  Hit me up if you know someone who should be Spotlighted on MoCo.

    Until Next Time - Go Out and Do Something Awesome!

Thursday, September 10, 2015

In The Spotlight With Chef Chatman Ellis

Via Emilia 

I happen to be in what seems to be rare and dying breed - I LOVE to cook.  I love to try different recipes and experiment with flavors and textures.  When I tell my friends how much I enjoy cooking they look at me like I've got horns growing out of my head.  Cooking is relaxing and enjoyable to me.  I just wish I had more time.  Perhaps one day when I'm retired I'll be able to cook to my hearts' desire, but until then I have to seek out niche restaurants who are able to create one-of-a-kind specialties. 

This week MoCo chose to spotlight Chatman Ellis the owner of Via Emilia .  Via Emilia specializes in creating a unique one-of-a-kind intimate dining experience.  Chatman likens food to music as in hearing a certain tune can conjure up wonderful memories.  He says, "certain flavors kind of snap you back to a time spent with family and other foods eaten with them." 

MoCo:  So Chatman, I have to say that I absolutely love your restaurant.  It is so quaint.

Via Emilia Dining Room
Photo Credits:  Treasured Moments Lifestyle Photography
Chatman:  Thanks.  I appreciate that.  Being small allows us to be more attentive than a chain restaurant would be.  Due to our size we know our customers really well.  They are dear to us.  For instance, customers can request special dishes with at least 48 hours' notice, and we'll do our best to accommodate that request.   






We serve different items each day.  They are written on our blackboard
MoCo:   Tell us, how long have you had a love for cooking?

Chatman:  It began when I was a young kid.  My dad loved to cook and I always enjoyed being in the kitchen with him.  I've been in the restaurant business since I was in high school.  I worked with Michael Ivey at Michael's Midtown CafĂ©.  Michael was Italian and I think this is when I truly developed a love for cooking Italian food.



MoCo:  So Michael just allowed you to come and work for him with no experience?  That was nice.

Chatman:  Well, not actually.  I saw an ad that he had placed for an apprentice and it is true that I didn't have any experience, but I really wanted to work in the business so I made Michael a proposition.  I offered to work for free for two weeks working 12-15 hours a day.  He saw that I had potential and was a hard worker and the rest is history.

MoCo:  That's interesting.  Have you ever paid it forward and offered apprenticeships or trained other cooks?

Chatman:  Yes, I've trained 3-4 people in the past. 

MoCo:  Now let's talk about Via Emilia.  How long have you been in business?

Chatman:  I've been in business since 1995 but I co-owned the restaurant with someone else under the name of Guido's.  My partner and I went our separate ways and I re-named the restaurant Via Emilia.

MoCo:  How did you come up with the name?

Chatman:  I patterned the name after the Via Aemilia in Italy.  The Via Aemilia was a Roman road in northern Italy that connected various other regions of Italy.  Therefore I felt the name Via Emilia well represented what I prepare for my customers, a variety of dishes from Northern Italy. 

MoCo:  What types of foods do you specialize in at Via Emilia?

Chatman:  Our pasta is made fresh each day and I like to manipulate pastas.



Via Emilia Owner and Chef, Chatman Ellis
We use only handpicked herbs and make homemade breads and sauces.  But to name a few items we serve lamb Florentine, veal picatta,  eggplant Emilia and a delicious seafood crepe among a host of other things.   

MoCo:  What advice would you offer to someone who is interested in breaking into the restaurant industry?

Chatman:  First I would tell them to decide what part of the business they want to be in and then talk to someone who has done that.


MoCo:  What special cooking tip can you offer readers?

Chatman:  I suggest that people try a recipe as written the first time and then change it up.  Cooking should be enjoyable, not a chore.  
Come Enjoy the Koi Pond















About: 
Via Emilia 
5901 Old Shell Road
Mobile, AL 36608
(251) 342-3677
Dinner:  Monday-Saturday 5 p.m.
Lunch:  Wednesday-Friday 11 a.m. - 2 p.m.
Brunch:  Sunday 10 a.m. - 2 p.m.
Website:  http://www.viaemiliamobile.com/home.html


MoCo is always on the lookout for it's next story.  Hit us up if you know someone who fits our mission.


Until Next Time - Go Out and Do Something Awesome!